Karen's Spanish-Style Grilled Bread With Tomato
Pan con Tomate: bread with tomato has never tasted so good! Grilled Garlicky Bread, Grated Heirloom Tomatoes with Topping Options I Love. A simple EASY recipe with stellar ingredients.
Servings: 8 servings
Ingredients
- 1/2 loaf loaf Turkish Bread can use Ciabatta Bread
- 2 tablespoons extra virgin olive oil divided
- 2 medium Heirloom Tomatoes I've used Brandywine
- 1 medium garlic clove peeled, cut in half horizontally
- 1/4 teaspoon flaky salt I use "Maldon", can use fleur de sel
Instructions
- Cut Turkish bread in half horizontally. Cut into 8 similar sized strips; about 2 " wide. Place on a sheet pan suitable for the broiler.
- Cut the tomatoes in half horizontally. On a cutting board, using a large hole grater - grate the tomato - skin side out until you reach the skin - skin will be discarded. Grate all tomato halves.HINT: Heirloom tomatoes might be juicy - pat with paper towels to remove excess juice, leaving grated pulp.
- Baste the bread evenly with 1 1/2 tablespoons of olive oil. Heat broiler with rack 4 inches from the heat source.
- Broil for about 4 minutes - watching the bread, let become golden with blackened edges, remove from oven. Immediately rub garlic halves over the surface of the bread; the coarse bread will absorb the fresh garlic.
- Top each piece of bread with 1 1/2 tablespoons - 2 tablespoons of tomato pulp on top, covering the bread.
- Brush tops with extra 1/2 tablespoon of olive oil. Sprinkle with flaky salt. Eat immediately and enjoy!
Notes
Zucchini & Softened Garlic Variation:
Cut 4 medium garlic cloves in half horizontally. Add to a small 5" skillet; add 3 tablespoons olive oil, almost to cover. Heat over low heat until garlic is only softened, about 5 minutes. Use this oil to brush on the bread before broiling. Cut a small zucchini into 1/3" pieces. Dredge in a small amount of flour (I use rice flour.) Fry in a small skillet with a few tablespoons olive oil; fry until crispy, drain on paper towels. Use garlic from the oil, dice and add with zucchini on top of the tomatoes on bread. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Cut 4 medium garlic cloves in half horizontally. Add to a small 5" skillet; add 3 tablespoons olive oil, almost to cover. Heat over low heat until garlic is only softened, about 5 minutes. Use this oil to brush on the bread before broiling. Cut a small zucchini into 1/3" pieces. Dredge in a small amount of flour (I use rice flour.) Fry in a small skillet with a few tablespoons olive oil; fry until crispy, drain on paper towels. Use garlic from the oil, dice and add with zucchini on top of the tomatoes on bread. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 96kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 138mg | Potassium: 2mg | Fiber: 0.3g | Sugar: 0.01g | Vitamin A: 2IU | Vitamin C: 0.2mg | Calcium: 1mg | Iron: 0.03mg